Effect of heat-moisture treatment on the thermal, structural and morphological properties of Quinoa starch
2022 · Carbohydrate Polymer Technologies and Applications · 52 citations
https://doi.org/10.1016/j.carpta.2022.100192
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Newton Carlos Santos
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Newton Carlos Santos is an academic researcher from Universidade Federal do Rio Grande do Norte. The author has contributed to research in topics: Agricultural and Food Sciences & Food composition and properties & Food Drying and Modeling. The author has an h-index of 20, co-authored 170 publications.
ORCID: 0000-0002-9603-2503Papers by this author
worksFoaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying
2022 · Journal of Food Science · 28 citations
https://doi.org/10.1111/1750-3841.16123
Cold plasma and pulsed electric field combined preserve functional properties, bioaccessibility, and polyphenol stability in lychee peels during storage
2025 · Food Bioscience · 8 citations
https://doi.org/10.1016/j.fbio.2025.106719
Development of Nile tilapia gelatin films with grape pomace extract for fish fillet storage: hydrophobic, functional properties, and biodegradability
2025 · Food Bioscience · 5 citations
https://doi.org/10.1016/j.fbio.2025.106675
Impact of Commercial Preparations of Pectinases on the Chemical Composition and Stability of Phenolic Compounds in Grape Juices
2025 · Journal of Food Biochemistry · 2 citations
https://doi.org/10.1155/jfbc/2856691
Green macroalgae as a source of nanofibrillated cellulose: extraction route and characterization
2025 · Food Bioscience · 0 citations
https://doi.org/10.1016/j.fbio.2025.108058
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